Preparation

Cut lamb into 2 pieces where there is a natural separation in meat and put each piece into a large sealable plastic bag.

In a food processor, purée all remaining ingredients (except relish) until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, at least 8 hours or overnight.

Prepare grill.

Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.

Serve lamb, thinly sliced across the grain, with relish.

In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered.

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Recent Review

This is a recipe that is frequently requested by friends and family. The lamb is good, but something about the relish makes it so excellent--even people who claim they don't like lamb love this when I make it. I recommend making the relish in advance--allowing the flavors to blend makes all the difference. I've been making it for years, just never got around to writing a review. Time consuming but worth the effort!